Beetroot salad with bell peppers and onions for the winter

Preparations for the winter

For some reason, beetroot preserves aren't very popular for the winter. And that's a shame, because this beetroot salad with bell peppers and onions will delight you with its simplicity and, at the same time, excellent, original flavor. During vegetable season, all the ingredients are inexpensive, so you can easily prepare this salad.

It can be eaten not only as an appetizer but also added to various dishes, such as first courses or vegetable stews during cooking. This will save you precious time and give your dishes a new, amazing flavor and aroma.

The yield of the finished product is 3 l 700 ml.

Ingredients for the salad:

beets – 3000 g;
sweet pepper – 1000 g;
white onion – 1000 g;
water – 250 ml;
granulated sugar – ½ cup;
table vinegar – 130-150 ml;
vegetable oil – 250 ml;
table salt – 2 tbsp.;
dried spices to taste – 2 tsp.

How to make a beetroot salad with peppers and onions

Wash the beets and cook until tender. Then peel and grate them coarsely.

Peel and chop a kilogram of onion. Take a saucepan or sauté pan with a thick bottom and sides, pour in a portion of odorless vegetable oil, and heat thoroughly. Add the chopped onion and fry for about 8 minutes.

Remove the insides from the bell peppers and slice them. Add the sliced peppers to the onions and fry for another 5 minutes.

Now you can add a portion of table vinegar, 250 ml of water, table salt, and granulated sugar to the pan. Simmer the vegetables for 10 minutes, stirring occasionally.

Now add the main ingredient—the beets—followed immediately by the spices. Simmer the vegetable salad for another 10 minutes.

Then we transfer the beetroot salad with bell peppers and onions into sterilized jars and seal them with lids. Store in a cool place.

Bon appetit.